Easy Pickled Thai Chili Peppers
Fiery Easy Pickled Thai Chili Peppers give a kick to everything from grilled meats, fish, soups, Asian noodles, rice and sauces. These addictive peppers are Whole30, paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food (and of course, vegan!).
Servings: 2 8-oz canning jars
Ingredients
- 2 cups Thai chili peppers or other small no longer than 2 inches fresh hot chilis.
- 1 cup filtered water
- 1 cup distilled white vinegar
- 4 garlic cloves peeled and gently crush
- 2 tablespoons kosher salt
Instructions
- Rinse off peppers.
- Be sure to put on gloves to handle the peppers. Pack peppers into glass jars (or one very large with a tight-fitting lid). If pickling slices, add the slices to the jars and pack them in.
- Add 2 cloves of garlic to each jar ( I used two small jars). Depends how tightly you pack the peppers, I really packed mine in. If using one large jar, add them all into that jar.
- In a medium saucepan, combine water, vinegar, salt (and sugar, if using...see NOTES).
- Bring water to a low simmer and stir until salt (and sugar, if using, see NOTES)are just melted (not boiling).
- Remove vinegar mixture and using a ladle very carefully pour the mixture into the jars with the peppers.
- Allow to cool for approximately 1-hour, cover and refrigerate.
- The pickled Thai chili peppers are ready to eat in 24 to 48 hours.
Notes
Sugar: If you aren't sugar-free (Whole30-Keto-Paleo-Clean eating), add in 4 Tablespoons sugar to the vinegar mixture.